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  • 1/2 cup pepitas
  • 1 tablespoon pumpkin pie spice
  • 6 cups popped popcorn
  • 2 tablespoons cinnamon-sugar
  • 2 tablespoons butter, melted
  • Kosher salt


Serves: 4-6


Toast the seeds. Place the pepita seeds in a large pan over medium heat and toast, tossing constantly until they are warm and slightly chewy, about 10 minutes. Remove pan from heat and add pumpkin pie spice. Toss a few times to warm the spices.
Toss and eat. While the popcorn is still warm from popping, toss it with the cinnamon sugar and butter. Add in the toasted pepita seeds, season with a tiny pinch of salt and toss again.

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